Potential Risks

Ways to Reduce Risk

1

Cover food and ice when not in use to protect against contamination.

2

Avoid direct contact with food by using proper utensils. Use a scoop to get ice and keep it contaminant-free.

3

Maintain safe temperatures: hold cold foods at or below 41˚F (4˚C) and hot foods above 135˚F (51˚C) during service.

4

Use pans that keep food cold, such as ColdFest® pans, without the use of messy and possibly contaminated ice.

 

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